Cannelloni Recipes

Index

Cannelloni is just not fashionable at the moment, but I've finally discovered a new source of the dried tubes, so time to try out a few ideas. I'm also consolidating all existing cannelloni recipes from the Mains page onto this shiny new page. Two main points to bear in mind for successful tubes:

1. Do not over-stuff. Insert the filling gently with the fingers, especially if compressible like grated 'cheese' or breadcrumbs, and press only lightly when full. This ensures that the tubes don't break when they cook.
2. Surround with sauce. Best to use a container of just the right dimensions to hold the tubes in a single layer, or make a custom space using a folded baking sheet. Light fillings will allow the tubes to float in the sauce: this is quite normal, just compensate by turning. For a 20-minute baking time, turn every 5 minutes for perfect results, and add any topping after the final turn.

All recipes serve 2, unless otherwise stated. Accompaniments are suggested.

Very easy to make, despite the length of the title. Serve with new potatoes and baby courgettes fried in olive oil. Wash down with Mediterranean rosé.

Ingredients

Filling:
1 x garlic breadcrumbs recipe
¾ oz/20g pine nuts, toasted
1 tbsp Parmazano
3 tbsp chopped fresh parsley
black pepper

8 cannelloni tubes

Sauce:
1 tbsp olive oil
4 ripe tomatoes, cored and finely diced
2 fl oz/60ml sweet vermouth
6 kalamata olives, stoned and finely chopped
seasoning

Instructions

1. Pre-heat the oven to 180°C.
2. Prepare the breadcrumbs as described and allow to cool a little.
3. Pulse the toasted pine nuts in a food processor to a mix between chunks and powder. Mix with the remaining filling ingredients.
4. Scoop into the cannelloni tubes, pressing gently with the fingers to fill thoroughly. Save any remaining filling for a topping.
5. To prepare the sauce, heat the oil in a large pan and cook the tomatoes to a sauce-like consistency. Add the remaining ingredients and mix well.
6. Place the cannelloni tubes in an oiled ovenproof dish, or line with a non-stick baking sheet, and cover with the sauce, adding water if necessary to cover the tubes.
7. Place in the pre-heated oven and cook for 20 minutes, turning every 5 minutes, until the pasta is cooked.
8. Add any remaining filling as a topping and heat through for a further 2 minutes before serving.

Tangy tubes! Try with chips and a crisp New Zealand Sauvignon Blanc.

Ingredients

Filling:
2 slices wholemeal bread, crumbed
3 tbsp chopped sun-dried tomatoes in oil
4 tbsp chopped caperberries*

8 cannelloni tubes

Sauce:
1½ tbsp vegan margarine
1 tbsp plain flour
5 - 10 fl oz/150 - 300ml soya milk
1 bayleaf
seasoning to taste
2 tsp bouillon powder
5 fl oz/150ml dry white wine

1 tbsp Parmazano
½ tsp paprika

*if not available, try substituting 2 - 3 tbsp chopped capers

Instructions

1. Pre-heat the oven to 180°C.
2. Mix together the breadcrumbs, sun-dried tomatoes and caperberries.
3. Carefully hand-stuff the tubes.
4. Prepare the sauce as described here, using 5 fl oz/150ml of the soya milk and adding the bouillon powder before thickening.
5. Add the bayleaf, white wine and any more soya milk if desired, and simmer gently till required.
6. Assemble the tubes in an oiled or non-stick lined dish and pour over the sauce.
7. Place in the pre-heated oven and cook for 20 minutes, turning every 5 minutes, until the pasta is cooked.
8. Sprinkle over the Parmazano and paprika after the final turn.

Adapted from a Buitoni recipe, and proper dinner-party standard to boot. Try with lemon & oregano roast potatoes and garlicky spinach. Drink the best Orvieto you can find, or try a South African Chenin Blanc.

Ingredients

Filling:
1 tbsp olive oil
3 rashers
1 tub (4oz/120g) vegan cream cheese (try with garlic & chives)
2oz/50g walnuts, toasted and chopped fine
a little soya milk (if necessary)
1 tbsp chopped parsley
seasoning

8 cannelloni tubes

Coating:
2 tbsp egg replacer (or try ordinary plain flour)
soya milk as required
3 oz/80g fresh breadcrumbs
oil for deep frying

Instructions

1. Cook the rashers in the oil (not too crisp) and finely chop.
2. Mix with the vegan cream cheese, walnuts, parsley and seasoning, adding a little soya milk if necessary to make the mixture "stuffable."
3. Fill the cannelloni tubes with the mixture and steam for about 10 minutes until the pasta feels cooked. Cool.
4. Meanwhile, mix the egg replacer (or flour) with soya milk to produce a thick-ish batter mix.
5. Coat a cannelloni tube in this, then roll in the breadcrumbs.
6. Repeat for the other tubes, then chill or partially freeze.
7. Deep-fry at 180°C for 2 to 3 minutes till golden-brown.

Serves 4. Rich and delicious, ideal with a green salad and crusty bread to mop up any excess sauce. Perfect with a mature Chianti, or try a Malbec from Argentina.

Ingredients

Filling:
3oz/85g dried TVP mince
3oz/85g dried sausage mix (I used Sosmix)
½ -1 tsp veg stock (eg. Vecon)
½ -1 tsp yeast extract (eg. Marmite)
½ -1 tsp dark miso
1 - 2 tbsp soya sauce
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed or chopped

16 cannelloni tubes

Tomato sauce:
2 tbsp olive oil
½ tsp each dried oregano, thyme and basil
2 garlic cloves, crushed or chopped
13 fl oz/400ml passata

Béchamel sauce:
1½ tbsp margarine
1½ tbsp flour
8 fl oz/250ml soya milk
2 bayleaves
4oz Mozzarella-style soya cheese, grated finely (eg. Sheese)

Instructions

1. Soak the TVP according to instructions, but instead of plain water, use a mixture of stock, yeast extract, miso and soya sauce, the amounts according to whether the TVP is "flavoured" or not.
2. Prepare the Sosmix as instructed.
3. In a large pan, heat the oil and sauté the onion until browning.
4. Add 2 cloves of the garlic, sauté for a few more seconds, then add the TVP.
5. Break up the Sosmix and add that, stirring well to break the Sosmix into pieces of similar size to the TVP. Remove from heat and allow to cool.
6. In a small pan, heat the remaining oil, add the remaining garlic and sauté briefly.
7. Stir in the herbs then the passata, warm gently and season to taste. Allow to cool.
8. In a further small pan, prepare the béchamel sauce as described here. Add half the soya cheese and incorporate.
9. Pre-heat oven to 180°C; lightly oil (or line with non-stick baking sheet) a suitable vessel (eg. roasting tin) and cover the bottom with a little of the tomato sauce.
10. Carefully stuff the cooled mince filling into the tubes and place these in the tin.
11. Cover with the remaining tomato sauce, then the "cheese" sauce.
12. Sprinkle the remaining "cheese" on top and bake for about 20 minutes, uncovered.